Wednesday, March 10, 2010

Beet Greens Soup

This soup tastes and smells like comfort. It is a touch tart from the lemon and tomatoes, but all the ingredients meld to create a perfect stew. Growing up my mother would make this for us on a friday afternoon. Traditionally it is served with kubeh ( meat filled semolina dumblings) but since I was a vegetarian for most of my youth, I would serve up a big bowl of the soup - and skip the kubeh. Making the soup on it's own is a great way to use the leftover beet greens and is so so easy to make. happy cooking and let us know if you try it !

Soak greens for a long time, and rinse very thoroughly in a strainer and pat dry. Sauté onion in a bit of oil until soft and translucent. Combine all ingredients in a stock pot and bring to a boil. Reduce heat and allow the soup to cook down, approximately an hour or when beets are fork tender.

About Us

Sunday Suppers is a class-cooking- dining experience, pairing friends and food. The food is market fresh, local and organic and the approach is to create seasonal and fresh meals together. The classes are held in a waterfront loft in Brooklyn, NY and are taught by Local Chefs. Photography and Food Styling by Karen Mordechai.
If you're interested in coming to a class email us at: info[at]sunday-suppers.com

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